Step 1

In a shallow bowl or air tight container (like a Tupperware), mix the marinade ingredients together (brown sugar, vegetable broth, soy sauce, ginger and garlic).

Step 2

Drain the block of tofu and pat dry.

Step 3

Slice the tofu into 2” x ¼” rectangles. Gently pat dry again with paper towels or a kitchen towel once cut.

Step 4

Add the tofu to the marinade, and gently mix so all the pieces are coated. Cover and let marinate in the fridge for at least 30 minutes, preferably 4 hours / or overnight.

Step 5

Once the tofu has marinated, scoop it out of the container into a medium sized bowl. Set the remaining marinade aside for later.

Step 6

Sprinkle the cornstarch (or potato starch) on the marinated tofu. Gently toss to coat all the pieces.

Step 7

Heat the vegetable oil in a work or large non-stick pan over medium heat.

Step 8

Add the chili peppers (if using), chopped scallions, broccoli and marinated/coated tofu. Stir fry on medium heat for 7-8 minutes, stirring occasionally. The tofu should be golden brown on all sides.

Step 9

TIP: Make sure the tofu is in a single layer! If the pan is too small, do multiple batches. The tofu won't get crispy if the pan is crowded.

Step 10

While the tofu cooks, make a cornstarch slurry by combining 1 tbsp of cornstarch with 1 tbsp water in a small bowl. Mix well so there are no lumps.

Step 11

Add the remaining marinade to a small saucepan over low heat. Then, add the cornstarch slurry. Stir for 1-2 minutes. It should thicken immediately.

Step 12

Decrease the heat of the wok to medium-low. Pour the thickened sauce over the tofu. You can remove the broccoli prior to adding the sauce if you’d like.

Step 13

Optional- add a splash of Dark Soy Sauce for color and taste.

Step 14

Cook on medium-low heat for 2-3 minutes or until the sauce thickens more and the tofu is evenly coated. Fry for an additional 2 minutes on medium-high heat to re-crisp the tofu.

Step 15

Serve over white rice and garnish with toasted sesame seeds, cilantro or more scallions.